Day 1

Today is day 1 of 30 re-focussing me on proper vegan cooking and a kick up the bum for being a lazy chef of late. My 5 and a half month old is heading towards starting solid foods and I want him to taste everything and be as good an eater as my other two kids.

So, tonight I will be mking an old favourite that I made on my vegan chef training a few years ago...its dead easy and quick, as I wont have much time with Adam at piano lessons and Rohan at Cubs!...

Sicillian Risotto

Serves 2 so will double it up

300g risotto rice
399ml soya milk
15g vegan margarine
120g parmesan - can omit or use vegan parmesan - I will omit
120g sundried tomato paste
1 onion chopped fine
1tsp black pepper
1/2 tsp chilli flakes
1.5 tsp mixed italian herbs
200g chestnut mushrooms
400ml hot water

• heat up the pan
• add marg and cook onions until transparent
• add sundried tomato paste, pepper, herbs, chilli flakes, milk and water, and bring to boil
• add rice, mix well, bring back to boil
• simmer for 20 mins or until rice absorbed liquid
• add mushrooms and chese and mix well. May need to add water if too dry, simmer for further 5 mins
• I pre-cooked mushrooms, dry fried them to stop them going mushy and giving a firmer bite. 

Hoping the kids will like this too as they used to. Will post photo and comments later. :-)